Category: avocado

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It’s the ultimate meal prep salad!

The post Taco Salad appeared first on Budget Bytes.

Listen, I love Taco Tuesday as much as the next gal, but Taco Salads are really where it’s at. I have always said that salad is the ultimate “fast food”, and I’m sticking to it. Think about it, they’re quick, easy, and almost always require very little cooking. When you want a little extra somethin’ special, this taco salad with lean ground beef is it. You can make taco salad at home for a fraction of the price and have enough salad to meal prep all week long.

overhead view of taco salad with creamy white dressing and corn chips in a white bowl.

What Is Taco Salad?

Taco salad is everything you love about crispy beef tacos but in salad form! I’ve made sure it’s jam-packed with lettuce and extra veggies to keep you full all day long.

Ingredients

Here’s what you’ll need to make this taco salad:

  • Sour Cream: Forms the creamy and tangy base of the dressing.
  • Lime: The juice and zest of two limes adds acidity and bright citrus flavor to the dressing.
  • Garlic: Adds a balancing earthiness to the dressing.
  • Seasonings: Salt, chili powder, and sugar balance out the flavor of the dressing.
  • Olive Oil: Helps to emulsify the dressing.
  • Ground Beef: The classic choice for a taco salad. You could easily swap for ground chicken or turkey if you prefer. I used a lean ground beef, so I didn’t have to strain off any fat from cooking, saving me a little time. Vegetarian? No problem! This salad is crazy flavorful with or without the meat.
  • Taco Seasoning: Adds that classic Mexican flavor.
  • Vegetables: Red onion, tomato, corn, avocado, and jalapeño add freshness, crunch, and a touch of spice.
  • Black Beans: Add creaminess and extra protein.
  • Corn Chips: Add saltiness and crunch.
  • Cheddar Cheese: Adds creamy, cheesy flavor.
  • Iceberg Lettuce: The perfect neutral crunchy base lettuce to let the veggies shine.

What Else Can I Add?

I love that this is a great recipe to clean out those leftovers from the fridge. Here are some ideas:

Recipe Tip!

This salad is a crowd-pleaser! If I’m entertaining and have guests or family members who don’t eat certain ingredients, I keep everything separate so everyone can build their own perfect taco salad! I like mine without the ground beef and always use extra beans… yum! I love that everyone can enjoy this salad together with a wide range of toppings and feel full and content.

three-quarters view of taco salad in a white bowl.
overhead view of taco salad with creamy white dressing and corn chips in a white bowl.
Print

Taco Salad

This taco salad recipe is super customizable without compromising on its hearty and satisfying flavors. It's the ultimate meal prep salad!
Course Main Course
Cuisine Mexican
Total Cost ($17.89 recipe / $2.98 serving)
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6 salads (about 2 cups each)
Calories 804kcal
Author Jess – Budget Bytes

Ingredients

Dressing

  • 4 oz. sour cream $0.49
  • 2 limes, juiced and zested $1.00
  • 1 clove minced garlic $0.05
  • 1/4 tsp salt $0.01
  • 1/4 tsp chili powder $0.03
  • 1/2 tsp sugar $0.01
  • 4 Tbsp olive oil $0.80

Ground Beef Mixture

Additional Toppings

  • 1/2 red onion, julienned $0.37
  • 2 roma tomatoes $0.60
  • 1 cup corn kernels $1.66
  • 1 15-oz. can black beans, drained and rinsed $0.89
  • 1 avocado, diced $0.99
  • 1 cup tortilla chips, crushed $1.44
  • 1 cup shredded cheddar (about 1/2 of an 8-oz. block) $1.25
  • 1 jalapeno, sliced into thin rings $0.30
  • 1 head iceberg lettuce, chopped into bite-sized pieces $1.79

Instructions

  • Gather and prep all topping ingredients: julienne red onion, chop tomato, defrost frozen corn, drain and rinse black beans, dice avocado, crush tortilla chips, shred cheddar cheese, and slice jalapeno. Set aside or mix together in a large serving bowl.
  • Chop iceberg lettuce into bite-sized pieces.
  • Combine sour cream, juice and zest from limes, minced garlic, salt, chili powder, sugar, and oil in a small mixing bowl. Whisk to combine.
  • Add lean ground beef and taco seasoning packet to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning. Cook until all of the ground beef has turned brown.*
  • Top chopped lettuce with prepped veggies and cooked ground beef. Toss all ingredients together.
  • Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.**

See how we calculate recipe costs here.

Notes

*I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.
**If you are meal prepping, keep the wet ingredients (like the beef and salad dressing) separate so your veggies and lettuce do not wilt and the tortilla chips do not get soggy. Just dress and toss when you’re ready for lunch.

Nutrition

Serving: 1salad | Calories: 804kcal | Carbohydrates: 56g | Protein: 28g | Fat: 55g | Sodium: 1228mg | Fiber: 13g
overhead view of a serving of taco salad on a white plate.

how to make Taco Salad – step by step photos

overhead view of chopped veggies on a cutting board.

Gather all topping ingredients. Julienne 1/2 red onion, chop 2 roma tomatoes, defrost 1 cup frozen corn, drain and rinse 1 can black beans, dice 1 avocado, crush 3 cups of tortilla chips, shred 1 cup cheddar cheese, slice 1 jalapeno. Set aside or mix together in a large serving bowl.

chopped lettuce in a white bowl.

Chop 1 head of iceberg lettuce into bite-sized pieces.

dressing ingredients in a white bowl.

Combine 4 oz sour cream, juice and zest from 2 limes, 1 clove of minced garlic, 1/4 tsp salt, 1/4 tsp chili powder, 1/2 tsp sugar, and 4 Tbsp oil in a small mixing bowl.

creamy white dressing in a white bowl.

Whisk to combine.

raw ground beef and spices in a frying pan.

Add 1 pound lean ground beef and 1 packet of taco seasoning to skillet. Break apart the ground beef with a spatula and mix in the taco seasoning.

cooked seasoned ground beef in a frying pan.

Cook until all of the ground beef has turned brown. I used a lean ground beef, so I added my seasoning and beef at the same time. I didn’t have any fat to strain off at the end, which saved me a little prep time.

overhead view of taco salad with ingredients separated in a white bowl.

Top chopped lettuce with prepped veggies and cooked ground beef.

tossing taco salad in a white bowl.

Toss all ingredients together.

drizzling dressing over taco salad in a white bowl.

Drizzle a generous helping of dressing over the top with crumbled tortilla chips! Serve and enjoy.

overhead view of taco salad with creamy white dressing in a white bowl.

This hearty taco salad is sure to satisfy!

More Southwest-Inspired Recipes

The post Taco Salad appeared first on Budget Bytes.

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.

The post Tostadas appeared first on Budget Bytes.

With the sun working overtime during these hot summer months, I’ve got tacos on my mind (and tortillas in my fridge) 24/7. I love how balanced and fresh Mexican-inspired cuisine can be, and these tostadas are no exception! Crispy tortillas are piled high with mashed pinto beans, salsa, veggies, and cheese for a different spin on your typical taco night. Plus, I love that I can use up any leftover tortillas I have on hand so nothing goes to waste! These are super customizable based on your family’s preferences, so you can add or omit just about anything you want.

close up of a hand holding a tostada.

What Is A Tostada?

The word “tostada” translates to “toasted” in reference to the crispy toasted tortilla shell that serves as the base of the dish. It’s sort of like a flattened taco piled high with filling. It’s also a great way to use up the last of those leftover tortillas that are starting to go stale!

Ingredients

Here’s what you’ll need to make these tostadas:

  • Onion: I used white onion because it was on sale, but yellow or Vidalia will also work well in this recipe.
  • Jalapeño: Adds a bit of heat to the filling.
  • Olive Oil: Helps the filling cook without burning. Neutral cooking oils like canola or vegetable also work well.
  • Pinto Beans: Create a mushy, refried bean-like texture. If you have some leftover, our favorite (Not) Refried Beans can also work well in this recipe!
  • Taco Seasoning: An easy way to add classic Mexican flavors.
  • Water: Helps make the beans easier to mash.
  • Salsa: Adds freshness to the tostadas. I love this Fire Roasted Salsa, but store-bought works just fine.
  • Tostada Shells: These small, crunchy corn tortillas are like a flat hard taco shell. A Mexican open-faced sandwich, if you will!
  • Radishes: Add a delightful, fresh crunch!
  • Slaw Mix: A cheap and easy hack to add extra veggies to this dish.
  • Sour Cream: Adds creaminess and tanginess.
  • Cilantro: Adds a pop of freshness and color.
  • Avocado: Adds a creamy texture. Guacamole also works well.
  • Queso Fresco: Can’t find queso fresco or cotija cheese? Cheddar cheese will do just fine, or omit it altogether.

What Is the Difference Between A Tostada and a Tortilla?

A tostada is a tortilla that has been baked or fried until it is crispy. You can purchase ready-made tostada shells from popular brands like Old El Paso, or you can make your own by baking 6-inch corn tortillas until toasted and crispy.

How to Eat A Tostada

Tostadas are finger foods, so use your hands, not a fork and knife! I like the two-handed method of holding the edges of the tostada and taking bites like a slice of toast. I also like to crack the tostadas into smaller pieces and eat it in smaller bites that way.

side view of tostadas on a piece of parchment paper on a blue table.
holding a tostada over a table topped with tostadas.
Print

Tostadas

These tostadas made with mashed pinto beans are piled high with salsa, veggies, and cheese for a satisfying (and fun!) weeknight meal.
Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 535kcal
Author Jess – Budget Bytes

Ingredients

  • 1 Tbsp olive oil $0.20
  • 1/2 white onion, diced $0.45
  • 1 jalapeño, seeded and diced $0.24
  • 1 1-oz. packet taco seasoning $0.59
  • 2 15-oz. cans pinto beans, drained and rinsed $1.78
  • 1 cup water $0.00
  • 8 tostada shells $0.88
  • 1/2 cup salsa $0.49
  • 3 radishes, julienned $0.37
  • 1/2 14-oz. bag pre-chopped slaw mix $0.99
  • 1/4 cup sour cream $0.31
  • 2 Tbsp chopped fresh cilantro $0.12
  • 1 avocado, sliced $0.99
  • 2 Tbsp crumbled queso fresco $0.35

Instructions

  • Add the olive oil, onions, jalapeño, and taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.
  • Add the drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces to about 1/2.
  • Remove from the heat and mash the bean mixture together. Set aside.
  • Crumble queso fresco, julienne or slice radishes, mince cilantro, thinly the avocado, and gather your premixed cabbage and salsa of choice.
  • Spread out tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!
  • Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.
  • Then, add all other toppings; divide the pre-chopped slaw mix, salsa, sour cream, chopped fresh cilantro, avocado, and crumbled queso fresco between all tostadas. Enjoy!

See how we calculate recipe costs here.

Notes

This recipe is easily made vegan by leaving off the sour cream and cheese. There are amazing vegan substitutes available for both of those ingredients nowadays, too!

Nutrition

Serving: 2tostadas | Calories: 535kcal | Carbohydrates: 69g | Protein: 16g | Fat: 24g | Sodium: 1649mg | Fiber: 19g

how to make Tostadas – step by step photos

onion, jalapeno, and taco seasoning in a frying pan.

Add the 1 Tbsp olive oil, 1/2 diced white onion, 1 seeded and diced jalapeño, and 1 oz. packet of taco seasoning mix to a skillet. Stir to combine and cook over medium heat until the onions are soft and glossy.

step 2: add beans and water

Add the 2 cans of drained and rinsed pinto beans to the skillet with 1 cup of water and simmer for 5-8 minutes, until the beans start to dissolve and break down and the liquid reduces by about 1/2.

step 4: mash the beans

Remove from the heat and mash the bean mixture together.

step 6: chopped veggies on cutting board

Crumble 2 Tbsp queso fresco, julienne or slice 3 radishes, mince 2 Tbsp cilantro, thinly slice the avocado, and gather your premixed cabbage and salsa of choice.

step 6 lay out tostadas and toast

Spread out 8 tostada shells on a cookie sheet and toast in the oven at 350°F for 5 minutes. This makes the tostadas extra crunchy!

step 7: add beans to tostatdas

Assemble tostadas: The tostada shell will be on the bottom, topped with mashed pinto beans.

8 add all the toppings 1 by 1 to tostadas

Then, add all other toppings; divide the 1/2 bag of pre-chopped slaw mix, 1/2 cup salsa, 1/4 cup sour cream, 2 Tbsp chopped fresh cilantro, 1 sliced avocado, and 2 Tbsp crumbled queso fresco between all tostadas. Enjoy!

overhead view of tostadas on a piece of parchment paper on a blue table.

More Recipes with Tortillas

The post Tostadas appeared first on Budget Bytes.

Smashed Potato Spring Salad with Creamy Lemon Dressing

Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad. The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top wit…

Crispy smashed potatoes are one of my favorite side dishes. I make them all of the time. They are also good in this Smashed Potato Spring Salad. The salad is made with butter lettuce, asparagus, avocado, green onion, and shaved Parmesan cheese. Top with the crispy smashed potatoes to create a hearty salad. The potatoes…

Avocado Toast

A classic avocado toast recipe with 3 easy variations. Perfect for a quick breakfast, lunch or midday snack!

The post Avocado Toast appeared first on Budget Bytes.

Avocado toast was all the rage just a few years ago, but I have good news…this easy 5-10 minute meal never goes out of style. It only requires a few simple ingredients, but you can always spice things up with extra toppings to make it a super filling meal. Today I’m sharing my favorite basic avocado toast recipe along with helpful tips and 3 easy recipe variations. It’s quick and easy which makes it perfect to whip up for breakfast, lunch or a midday snack. And for those of you who are avocado toast experts, like my colleague Jess, then I’m sure you have a few favorite combinations as well. Wanna share? Let’s meet in the comments!😉

Overhead view of avocado toast made 4 different ways.

Ingredients For Avocado Toast

You only need a few simple ingredients to make a classic avocado toast. Here’s what I used:

  • Avocado: Avocado is one of the main ingredients, so you’ll want to choose it wisely. Look for avocados that have a slight give when squeezed, but are not mushy.
  • Bread: You’ll want to choose a good quality, sturdy bread. I like using sourdough or whole grain bread.
  • Garlic: Rubbing a little bit of fresh garlic over toasted bread while it’s still warm adds incredible flavor.
  • Lemon: A small squeeze of fresh lemon juice adds a pop of brightness and keeps the avocado from browning.
  • Salt & Pepper: Don’t skip the salt! Just a pinch of salt and pepper enhances the flavor of the avocado toast.
  • Red pepper flakes (optional): This is optional but it adds a kick and a little bit of extra heat to the avocado toast.

Tips For Making The Best Avocado Toast

  1. Choose your bread wisely: Use a good quality, sturdy bread for the base of your avocado toast like sourdough, multigrain or whole grain bread. Toasted, sturdy bread holds the mashed avocado and any extra toppings a lot better than white sandwich bread.
  2. Picking the perfect avocado: When picking your avocado, look for blackish, dark-green skin, which indicates the avocado has ripened. Also give the avocado a gentle press with your finger, the flesh should give slightly under pressure. If it’s mushy, its time has passed.
  3. Don’t skip the extras! Yes, rubbing your toast with a fresh garlic clove may seem like an unnecessary step, but it adds SO much flavor and compliments this simple meal perfectly. Also the small squeeze of lemon juice gives just the right about of brightness and the pinch of salt makes all the flavors pop!

Topping Ideas

There are lots of fun ways to enjoy your avocado toast! In addition to the recipe variations listed in the step-by-step photos below, here are a few more ingredients and topping ideas for you to try:

Overhead view of avocado toast made 4 different ways with parsley, avocado, and a napkin on the side.
Overhead view of avocado toast made 4 different ways with parsley, avocado, and a napkin on the side.
Print

Avocado Toast

A classic avocado toast recipe with 3 easy variations. Perfect for a quick breakfast, lunch or midday snack!
Course Breakfast, Lunch, Snack
Cuisine American
Total Cost $2.61 recipe / $1.30 serving
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 slices
Calories 338kcal
Author Marsha – Budget Bytes

Ingredients

  • 2 slices sturdy bread $1.00
  • 1 clove of garlic, peeled $0.08
  • 1 medium avocado $1.33
  • 1 tsp fresh lemon juice $0.14
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • pinch of red pepper flakes $0.02

Instructions

  • Cut 2 slices of sturdy bread. Toast the bread in a toaster or in a skillet on the stovetop until golden brown.
  • Rub the peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.
  • Next, halve the avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a bowl. Add a small squeeze of fresh lemon juice (about 1 tsp), salt and pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky.
  • Divide the avocado mixture and spread it on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional).

See how we calculate recipe costs here.

Nutrition

Serving: 1slice | Calories: 338kcal | Carbohydrates: 43g | Protein: 9g | Fat: 16g | Sodium: 539mg | Fiber: 8g
Overhead view of 2 pieces of plain avocado toast on a white plate.

How to Make Avocado Toast – Step by Step Photos

Overhead view of sourdough bread sliced on a cutting board.

Cut 2 slices of sturdy bread. Toast the bread in a toaster or on the stovetop until golden brown.

Toasted sourdough bread with a garlic clove being rubbed over the top.

Rub 1 peeled garlic clove over the top of the warm toasted bread, making sure to fully cover the entire surface area.

A hand holding a fork and mashing avocado in a white bowl.

Next, halve 1 avocado and remove the pit. Scoop out the avocado flesh from both halves and place it in a medium bowl. Add a small squeeze of lemon juice (about 1 tsp), 1/8 tsp salt and 1/8 tsp freshly cracked black pepper to the bowl and mash the avocado with a fork. I recommend leaving it just a little chunky, but you can certainly mash until it’s completely smooth. It’s up to you!

Overhead view of 2 pieces of plain avocado toast on a white plate.

Divide the avocado mixture and spread on top of each slice of toast. Top with a pinch of red pepper flakes and a pinch of sea salt (optional). Enjoy as is or try out one of the recipe variations listed below.😉

Avocado toast with sliced tomatoes and balsamic glaze drizzled on top.

Recipe Variation 1: If you love juicy, ripe tomatoes then this variation is just for you! Top your avocado toast with two slices of tomatoes, a drizzle of balsamic glaze, and freshly cracked black pepper. This combo is perfect for the summer when tomatoes are in their peak season. So delicious!

Two slices of avocado toast with a hard boiled egg and soft scrambled egg on top.

Recipe Variation 2: My absolute favorite way to enjoy avocado toast is by adding some scrambled eggs, a fried egg, or hard boiled egg on top. You can even take it a step further and add a little chili crisp on top too!

Avocado toast with cottage cheese on top.

Recipe Variation 3: And for all of my cottage cheese lovers out there, try topping your thick crusty bread with a spoonful or two of small curd cottage cheese, 1/2 avocado sliced, salt, freshly cracked black pepper, and a squeeze of fresh lemon juice. Enjoy!

Overhead view of avocado toast made 4 different ways with parsley, avocado, and a napkin on the side.

More Easy Breakfast Recipes

The post Avocado Toast appeared first on Budget Bytes.

Jerk Cauliflower Tacos with Mango Hot Sauce

Weeknight-friendly meals with weekend flavor? Those are our jam! Introducing a new one to try this season: Jerk Cauliflower Tacos with Mango Hot Sauce. These Caribbean-inspired tacos combine tender roasted cauliflower, fiber-packed black beans, creamy …

Jerk Cauliflower Tacos with Mango Hot Sauce

Weeknight-friendly meals with weekend flavor? Those are our jam! Introducing a new one to try this season: Jerk Cauliflower Tacos with Mango Hot Sauce. These Caribbean-inspired tacos combine tender roasted cauliflower, fiber-packed black beans, creamy avocado, and the star of the show: a zesty, sweet + spicy sauce!

Just 30 minutes until plant-based taco night is on. Grab your tortillas, friends!

These tacos owe their glory to the magical flavor combination that is Jamaican Jerk Seasoning.

Jerk Cauliflower Tacos with Mango Hot Sauce from Minimalist Baker →

Avocado Egg Salad

This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed…

A Couple Cooks – Recipes worth repeating.

This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed snack that’s ready in minutes.

Avocado egg salad in a bowl with spoon.

The other day I came across the idea of avocado egg salad, where avocado stands in for mayonnaise in the traditional version of the popular lunch recipe. Often I’m wary of this kind of swap that promises to be “even better than the real thing.” But turns out, avocado egg salad really does taste even better than the real thing, in this cookbook author‘s opinion! (In fact, maybe I’ll put it in a future book.)

The avocado makes a creamy green sauce for the chopped eggs. Mix it with fresh chives and the zing of Dijon mustard, and it’s an absolute delight of a lunch idea or easy snack. Even our kiddos love it, which is a big win over here!

Jump to the recipe—now.

Why make avocado egg salad?

This vibrant twist on the classic ditches the mayo in favor of the heart-healthy fats of avocado, creating a spread that’s full of both flavor and nutrition. Now, Alex and I are not anti mayonnaise (in fact, it’s one of our favorite ingredients for adding flavor to dishes). But it’s always nice to have a whole fruit or vegetable stand in when you can, plus you get all those benefits of avocados like healthy fats and anti-oxidants (per Healthline).

The whole thing comes together in just minutes, making it a great protein-packed option for busy weekdays, post-workout snacks, or a light weekend lunch! This avocado egg salad is a great option for you if you’re in one of three scenarios:

  • you have an avocado ripening on the counter
  • you have hard boiled eggs on hand
  • you’re simply looking for a fun protein packed snack or lunch idea.

Tip: You can also use this same substitution concept to make avocado tuna salad.

Avocado cut open alongside a bowl of mashed avocado.

The 5 ingredients you need for this easy lunch!

This spin I created on avocado egg salad uses only 5 ingredients, plus salt. You can customize the flavor with other add-ins, and varying up the fresh herbs is especially nice! Here’s what you’ll need for the base recipe:

  • Avocado: Use a very ripe avocado for this recipe for the perfect flavor and texture. An underripe avocado can add a bitter flavor to the salad.
  • Hard boiled eggs: Boil the eggs using this hard boiled eggs master method, or make them in a steamer or Instant Pot.
  • Shallot: Minced shallot adds a delicate savory oniony flavor that’s essential to this recipe. As a substitute, you could use minced red onion. Just make sure to soak the onion in cold water for 5 to 10 minutes, then drain it in order to mellow its sharp flavor.
  • Chives: Chives add another hit of freshness and oniony flavor. As a substitute, you could try minced fresh parsley or basil.
  • Dijon mustard: Dijon mustard is key to adding a bright, tangy flavor without needing to buy a fresh lemon. It’s a flavor secret in many of our recipes!

Pro tip: Avocados can be tricky to pit safely. Here’s a video and step-by-step tutorial on how to cut an avocado.

Avocado Egg Salad in a bowl with hard boiled eggs

Our top 3 tips for hard boiled eggs

You’re probably a pro when it comes to hard boiled eggs, but they can be finicky! We’ve picked up a few tricks along the way when it comes to boiling eggs. Or use purchased hard boiled eggs in a pinch! These days, it’s easy to find hard boiled eggs in the refrigerated section at your local grocery. Here are a few tips for boiling eggs:

  • Older eggs peel easier than fresh eggs. A dozen that’s been in the refrigerator for about 1 week are the best to use for hard boiling.
  • As soon as the water comes to a boil, turn off the heat! The eggs sit in the hot water for 15 minutes to let them cook fully through. 
  • To peel, gently tap the larger end of the egg so that the shell crushes. The bottom end of the egg has an air bubble, which makes it easier to crush the shell. Then start to peel off the shell.
  • Store hard boiled eggs in the refrigerator for up to 1 week in a sealed container. Keeping the eggs in their shell keeps them the freshest, so do this if you’re storing them for making into salad later.

Fresh herbs or lemon make a fun variation

There are loads of flavors that you can add to avocado egg salad to punch it up. Fresh basil or dill is perfect in an egg salad; we’re partial to dill in just about anything! Or use cilantro for another herby spin.

You can also add a spritz of lemon juice to this recipe, which helps keep the flavors green over time. Or, mix in a little of your favorite seasoning blend, from Old Bay to Everything Bagel seasoning.

Avocado Egg Salad Sandwich

How to serve avocado egg salad

This avocado egg salad is tasty right out of the bowl (we usually can’t stop sneaking bites!). Don’t think it has to be served just as a sandwich: there are many creative ideas to make this into a delicious lunch, weeknight dinner, or simple snack. Try it:

  • On a sandwich
  • On toast
  • Served over greens
  • In lettuce wraps (see the tips here for types of lettuce that work as wraps)
  • In a wrap
  • With crackers (wheat-based or gluten-free)

Storing leftovers and make ahead tips

This salad tastes best when it is freshly made, which is why we customized the recipe below to make 2 servings (double it for more using the 2x button).

You can refrigerate for up to 3 days. If storing, you may want to add a squeeze of lemon juice to preserve the green color of the avocado. Without it, the green color of the avocado does dull: it still tastes great, it just doesn’t look as appetizing!

Dietary notes

This avocado egg salad recipe is vegetarian, gluten-free, and dairy-free.

A few more of our favorite avocado recipes

Avocado toast, fries, dip: you name it! There are so many things we love to make with this healthy fruit. Here are a few of our top ideas:

01

Amazing Avocado Dip

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green…

02

Baked Avocado Fries

These baked avocado fries are irresistible! They’re crispy, crunchy, and a healthy way to mix up the standard French fries.…

03

Avocado Tuna Salad

This fresh and healthy avocado tuna salad swaps the classic mayo for nutrient-rich avocado! It will become your new go-to…

Print
Avocado egg salad

Avocado Egg Salad

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews
  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 2
Print Recipe

Description

This creamy avocado egg salad is packed with healthy fats and fresh flavor! It’s the perfect lunch idea or protein-packed snack that’s ready in minutes.

Ingredients

  • 1 ripe avocado
  • 4 hardboiled eggs, chopped
  • 2 tablespoon minced shallot 
  • 1 tablespoon chopped chives
  • ½ tablespoon Dijon mustard
  • ½ teaspoon kosher salt

Instructions

  1. Pit the avocado, then remove it from the peel. Place it in a medium bowl and mash it. 
  2. Chop the hardboiled eggs, shallot, and chives and add them to the bowl.
  3. Add the Dijon mustard and salt and stir to combine. Taste and adjust seasonings as desired. Enjoy on toast, a sandwich, or in lettuce wraps. This salad tastes best freshly made, or refrigerate for up to 3 days; if storing, you may want to add a squeeze of lemon juice to preserve the green color of the avocado.
  • Category: Lunch
  • Method: No Cook
  • Cuisine: Lunch
  • Diet: Vegetarian

Keywords: Avocado egg salad, avocado egg salad recipe

A Couple Cooks - Recipes worth repeating.

Kale Avocado Salad (with Lemon Dijon Dressing!)

This Kale Avocado Salad is packed with nutritious flavor from fresh kale, creamy avocado, and protein-packed white beans. All topped with a homemade Lemon-Dijon dressing! The weather is warming up down here in Florida, and it has me searching for dinne…

This Kale Avocado Salad is packed with nutritious flavor from fresh kale, creamy avocado, and protein-packed white beans. All topped with a homemade Lemon-Dijon dressing! The weather is warming up down here in Florida, and it has me searching for dinner ideas that are lighter and more refreshing than my winter staples. And salads sure...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Kale Avocado Salad (with Lemon Dijon Dressing!).

Fajita Veggie & Halloumi Bowls

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share…

The post Fajita Veggie & Halloumi Bowls appeared first on Cookie and Kate.

Vegetarian halloumi fajita bowl with black beans, rice, avocado and tomato

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.

The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.

Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.

halloumi fajita bowl ingredients

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!

Continue to the recipe...

The post Fajita Veggie & Halloumi Bowls appeared first on Cookie and Kate.

Breakfast Tacos

Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor,…

Tacos are one of our favorite recipes to make for dinner. Ground beef, veggie, fish, turkey, steak…just to name a few. We also LOVE eating tacos for BREAKFAST! Breakfast Tacos are the BEST! They are easy to make, super satisfying, full of flavor, and FUN! Who wouldn’t want to start their day with a tasty…